Sunday, November 8, 2009

Roasted Garlic Cauliflower

I usually boil my broccoli & cauliflower but lately I've been on the roasting kick. Thankfully the kids love their veggies so they'll eat them any way they are cooked. Sometimes I add Tastefully Simple's seasonings to the veggies such as the Onion Onion, Garlic Garlic or Seasoned Salt.

Roasted Garlic Cauliflower

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
Salt and Black Pepper to taste
1 tablespoon chopped fresh parsley

Preheat the oven to 450 degrees F. Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Lemon Blossoms

I made these recently because I wanted to try out my new non-stick mini-muffin pan. I've had this recipe in my "try" file for awhile and I'm so glad I did!! The lemon cupcakes were very easy to make and I ended up with almost 5 dozen. There was enough glaze to completely dunk each muffin into it and then I let them dry on a wire wack with a paper towel below it. I passed these out to neighborhood friends b/c once you try them you don't won't to stop eating them. I will definitely make these again!!

Lemon Blossoms

Serves: 5 dozen
1 8 1/2-ounce package yellow cake mix
1 (3 1/2-ounce) package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids

Wednesday, September 9, 2009

Speedy Mini Meat Loaves

Here is a new recipe that I tried last night. It was simple to make and the kids really liked it. I subbed Tastefully Simples "Garlic Garlic" & "Onion Onion" instead of adding chopped onion & minced garlic (just b/c I didn't have much time). I also used dried Thyme instead of fresh. You can season this recipe as much or as little as your family likes. I served this with cheddar mashed potatoes & green beans. I will definitely add this to my fast weeknight meal file!!! Please let me know if you try it.......


from The Deen Bros. Take It Easy Cookbook

1 1/2 lbs. ground beef
1 cup plain unseasoned bread crumbs
3 large eggs, lightly beaten
3 tbsp. milk
1 garlic clove, finely chopped
1 medium onion, finely chopped
1 1/4 tsp. salt
1 tsp. minced fresh thyme
3/4 tsp. freshly ground black pepper
3 tbsp. ketchup
2 tbsp. Dijon mustard
1 tsp. Worcestershire sauce

1. Preheat the oven to 350 degrees. Lightly grease the cups of a 12-cup muffin pan.
2. In a large bowl, combine the beef, bread crumbs, eggs, milk, garlic, onion, salt, thyme and pepper. Divide the meat mixture among 12 muffin cups, pressing meat firmly into the pan. Place the muffin pan on a baking sheet and bake for 20-25 minutes, until the meat is almost cooked through. The loaves will be firm when pressed lightly but not set.
3. While the loaves are baking, whisk together the ketchup, mustard and Worcestershire sauce. After baking, remove the pan from the oven, brush the tops of the loaves with the glaze, and return the pan to the oven. Bake for 10 minutes more or until glaze has thickened and the meat is completely cooked through, 30-35 minutes total. Run an offset spatula or butter knife around the edges of the muffin cups and pop out the meat loaves. Serve hot.

Saturday, August 15, 2009

Sweet and Sour Wrap-Ups

I received this recipe from my mother-in-law and it is always a hit at parties & Bunko!! It is easy to make....just a little time consuming to wrap up all of the water chestnuts. I usually double the amount of wraps that I make and it works well with the amount of sauce. I make a full 11 x 14 dish of wraps and then bake them for 30 minutes. I take the cooked wraps out of the oven and put them into a crockpot. Then cook the sauce in a saucepan until bubbling...pour sauce over the wraps and mix together. Then set the crockpot on low heat to keep warm. Yummy!!


1 lb. lean bacon

2 (8 oz.) cans water chestnuts, drained

1 1/2 c. catsup

2/3 c. sugar

1/4 c. lemon juice

Cut bacon crosswise into thirds. Cut water chestnuts in half. Wrap 1 piece of bacon around each water chestnut. Secure bacon with wooden toothpick. Place in 9 x 13 inch baking dish. Bake at 350 degrees for 30 minutes. Drain off fat. Combine remaining ingredients. Pour over bacon. Reduce heat to 325 degrees. Bake 20 to 30 minutes, basting once or twice. Serve hot. Makes about 54 appetizers.-----------------------------------------

Quick Chicken and Dumplings (Crockpot)

Quick Chicken and Dumplings (Crockpot)
2 lbs chicken thighs (about 6), or 4 large chicken breasts (I've even used frozen chicken breasts)

1 can cream of chicken soup

1 can cream of mushroom

1/2 packet italian salad dressing mix (sometimes I just add my own seasonings)

Dumpling dough:

1 cup Bisquick Mix
1/4 cup milk

Place chicken (skin removed) in crock pot. Sprinkle with Italian seasoning. Mix soups and pour over top. Cover and bake on low 4 hours. Spoon dumpling dough around edges of gravy near sides of the crock, using a teaspoon. Cover and cook 20 minutes, or until the dumplings are cooked through, and tooth pick comes out clean.

No need to add milk or water to this recipe, the chicken produces wonderful juices that make it just perfect!

(Another option is not adding the dumpling dough and just shredding the chicken in the gravy sauce. Then serve the chicken over cooked rice.)

Huli Huli Chicken recipe

Here is a chicken recipe that I've made several times this summer and it always turns out delicious! I have made this as stated by the recipe (under the broiler) using chicken thighs and I've also made it with various chicken pieces in a large casserole dish at 350 degrees until cooked through. I've also been told this is great on the grill!

Huli Huli Chicken

5 lbs chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons dry sherry (I've also used red wine)
1 piece ginger root, crushed (I just peel a 1 inch piece of ginger root and then grate it or mince it)1 clove garlic, crushed ( I mince the garlic clove)

Arrange chicken, skin side up, on rack of broiler pan. Broil 6 to 8 inches from unit in electric oven for 10 minutes on each side. Combine remaining ingredients; baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce. Makes 8 to 10 servings

Wednesday, May 27, 2009

Creamy Chicken Dijon

Creamy Chicken Dijon

1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 tbsp. coarse-grain Dijon-style mustard ( I added 2 Tbsp. Dijon Mustard)
1 tbsp. dry white wine (can sub a splash of vinegar or lemon juice)
1 tsp. dried parsley flakes
1 tsp. packed brown sugar
1/2 tsp. onion powder
1/4 tsp. dried tarragon leaves, crushed (I left this out)
Dash garlic powder

Heat oil in skillet. Cook chicken 10 min. or until browned. Add soup, water, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 min. or until chicken is done. Serve over cooked rice.

Tuesday, May 26, 2009

Hot Ham and Cheese Sandwiches recipe

Hot Ham and Cheese Sandwiches
1/2 lb. sliced ham (from the deli counter or prepackaged)
1 package mozzerella slices (also good with Swiss cheese)
12 Kings Hawaiian rolls (1 pkg)
1/2 stick butter, melted
1/4 cup mustard
2 Tbsp. minced onion(I sometimes add a few shakes Onion powder and/or Garlic Powder instead)
2 Tbsp. poppy seeds(optional)
Preheat oven to 350. Mix the melted butter, mustard, onion and poppy seeds in small bowl. Slice the rolls in half (easier if you do this as a whole and not individually),then lay the bottom layer of rolls onto a Pam sprayed glass casserole dish (9 x 13 inch dish). Spread the mustard mixture over the top and bottom of the inside of the rolls. Layer ham and cheese on the bottom layer, then put the top rolls on. Cover with foil and bake at 350 until the cheese is melted (10-15 minutes). This is good on nights that we need a quick dinner. It's also great as an appetizer & for kids.

Tuesday, March 10, 2009

Garlic Cheese Biscuits

The kids helped me make Garlic Cheese Biscuits for dinner tonight. It had been awhile since I've made biscuits using Bisquick and I had forgotten how quick and easy it is!!! This actual recipe came from Paula Deen and we followed it exactly. The recipe only makes about 12 biscuits which is enough for our family with several leftover for the next meal. We also didn't use all of the garlic butter for the tops of the biscuit.....I saved the rest of the garlic butter in a small bowl and refrigerated it. We will definitely make this recipe again!!! Enjoy!!


Garlic Cheese Biscuits
Recipe courtesy Paula Deen


1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar cheese
1/2 cup water

Garlic Butter:

1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

Sunday, March 8, 2009

The Best Blueberry Muffins

I tried this recipe for the first time last week and they turned out pretty good. I used my new nonstick Pampered Chef muffin pan and they cooked perfectly. Overall they could have been a little sweeter (due to the tartness of the blueberries) but I would definitely make this recipe again! Enjoy!


The Best Blueberry Muffins

½ c butter
1 c sugar
2 eggs
1 tsp vanilla
¼ tsp salt
2 tsp baking powder
2 c flour
½ c milk
2 ½ c blueberries

1 T sugar
¼ tsp nutmeg or cinnamon

Heat oven to 375°.
Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries. Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 20 to 30 minutes, until golden brown and springy to touch.

Monday, March 2, 2009

Garlic Cheese Chicken Rollups

I made this recipe for the first time last night and it was pretty good! I used less cheese (one small spoonful) inside each chicken breast and it seemed like enough. I served this along with green beans & mashed potatoes.

Garlic Cheese Chicken Rollups

Serves 4

4 skinless, boneless chicken breasts
1 cup dried, seasoned bread crumbs (I used Italian Bread Crumbs)
1/2 cup grated Parmesan cheese
1/4 cup butter, melted (I used less)
1 (7 ounce) package garlic cheese spread (I used Alouette Garlic & Herb)

Preheat oven to 350 degrees F (175 degrees C). Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter over all. Bake in the preheated oven for 35 to 45 minutes, or until cooked through and juices run clear.

Thursday, February 26, 2009

Lemon Crumb Tilapia

Lemon Crumb Tilapia

12 oz tilapia fillets, thawed
1/4 c Italian seasoned breadcrumbs
2 T grated parmesan cheese
1 tsp garlic salt
1 tsp grated lemon zest
3 T butter (divided)
1 T vegetable oil (I used olive oil)
1-2 T lemon juice

Rinse fish and pat dry. Combine bread crumbs, parmesan cheese, garlic salt, and lemon peel on waxed paper. Melt 2 tablespoons butter. Dip fillets in melted butter. Coat fillet with crumb mixture. In nonstick skillet, melt remaining 1 tablespoon butter with oil over medium heat. Cook fillets for 2 to 4 minutes per side or until fish flakes easily. Sprinkle with lemon juice. When removing fish from skillet, use a spatula or the fish will fall apart.

Baked Fish with Boursin Herb Cheese

Here is one of my favorite fish recipes......since it is the Lenten season it seems appropriate to post now (Thanks for the suggestion Leigh Ann!!) I've made this recipe several times using Tilapia fish fillets and it always turns out soooo good!! I've even thought of trying this recipe with chicken breasts. It really would be versatile with Cod, Tilapia, Salmon, Halibut or Chicken Breasts.....just make sure to bake it long enough to thoroughly cook the meat. I love to serve this along side wild rice. Also you can use Boursin, Allouette Cheese or any kind of cream cheese spread. Enjoy!!!

Baked Fish with Boursin Herb Cheese

"Use Boursin or Allouette Cheese and canned tomatoes seasoned with onion, peppers and garlic to make this dish with fresh cod. It's an outstanding fish recipe for a quick and easy-to-prepare dinner. Add a tossed salad, a green vegetable side dish, and your dinner is complete. Olive oil may be substituted for the butter."
15 Min
25 Min
40 Min

2 tablespoons butter, melted (or olive oil)
2 pounds fresh cod fillets (I used 4 pieces of Tilapia)
1 (4 ounce) package Boursin cheese with herbs, room temperature (I only used 1/2 the pkg.)
1 (14.5 ounce) can diced tomatoes with garlic, onion, and peppers, drained
salt and ground black pepper to taste
2 tablespoons shredded Parmesan cheese

Preheat oven to 400 degrees F (200 degrees C).
Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
Bake, uncovered, in preheated oven for 25 minutes.

Wednesday, February 25, 2009

Four-Layer Delight Dessert

I've made different versions of this dessert and it is always a favorite at any get together. Here is one of the versions that I've made recently. Enjoy!


Four-Layer Delight Dessert

1 cup flour

1 stick butter, melted

1/2 cup chopped pecans (or use graham cracker crumbs)

12 oz carton Cool Whip (divided)

8 oz cream cheese, softened

1 cup powdered sugar

2 small boxes Jello chocolate pudding

3 cup cold milk

First layer: Mix flour, butter and pecans and pat into bottom of 9x13 Pyrex dish. Bake 15 minutes at 375. Cool completely. Second layer: Mix 1 cup Cool Whip, cream cheese, and powdered sugar with electric mixer until fluffy. Spread on cooled crust. Third layer: Mix the pudding and milk for 2 minutes. Spread on top of previous layer. Fourth layer: Spread with remaining Cool Whip.
***Refrigerate for at least 4 hours before serving.

Chicken and Yellow Rice with Sausage

I've made this before and it is very good & easy. Great fast weeknight meal!



Chicken and Yellow Rice with Sausage

2 skinless, bonleess chicken breasts, cut into cubes

1 pound sausage (chorizo, kielbasa) cut into 1/2 moons

1 onion, diced chunky

1 red bell pepper, cut into bite sized strips

10 ounces yellow rice mix

1 1/2 cups frozen peas

Using a large pot with a lid or Dutch oven, drizzle some olive oil and cook the chicken and sausage until the chicken is no longer pink. Add the onions and red pepper and cook until onions are wilted. Add the yellow rice mix and as much water as the mix calls for (usually 20 oz of water). Once the water boils, put the lid on and turn the heat down to low and cook according to the rice directions (about 20-25 minutes). When the rice is done, stir in the frozen peas and serve.

Bowties with Sausage Cream Sauce

This is one of my all-time favorite pasta recipes. Definitely not a healthy dish but it is yummy for visiting guests or anytime I want something different than the usual dinner. Hope you like it also!!!



Bowties with Sausage Cream Sauce

1 package bowtie pasta

2 tablespoons olive oil

1 pound sweet or hot (your choice) Italian sausage, casings removed and crumbled

1/2 teaspoon crushed red pepper flakes (optional)

3 cloves garlic, minced

1/2 cup diced onion

1 can Italian-style plum tomatoes (28 ounce) drained and coarsely chopped

1 1/2 cups heavy cream (I've also used half & half)

1/2 teaspoon salt

3 tablespoons minced fresh basil

Cook pasta and set aside. Heat oil in a large skillet over medium heat, add sausage and red pepper flakes and then cook until sausage is evenly brown. Stir in onion and garlic; cook until onion is tender. Add tomatoes, heavy cream, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with basil and serve. (The kids like grated Parmesan cheese on their serving.)

Thursday, February 12, 2009

Cherry Chocolate Cake

Here is another recipe that I've tried lately....It would be perfect for Valentine's Day!!! Super easy to make but a nice change from your normal chocolate cake. My hubby said it was even better the next day cold straight out of the refrigerator.

Cherry Chocolate Cake

1 box Chocolate Cake mix
1 (21 oz.) can Cherry Pie Filling
2 Eggs, well beaten
2 tsp. Almond Extract

Beat by hand until moistened. Pour into a greased 9 x 13" cake pan. Bake at 350 degrees for 30 minutes or until toothpick is clean.

While cake is warm........
1/3 cup milk
1 cup sugar
5 T. margarine
1 cup semi-sweet chocolate chips

Bring milk, sugar and margarine to a boil over medium heat. Boil 1 minute stirring constantly. Remove from heat. Add chocolate chips. Stir until smooth and spread over cake to edges. Let cool.
Optional: Add 1 cup chopped walnuts to the chocolate mixture.

Angel Kisses

I decided to make Angel Kisses for my daughter's preschool Valentine's Day party. (There is also a girl in her class with a dairy allergy so I thought this might be something everyone can eat.) This recipe can be adapted by adding semi-sweet chocolate chips or chopped nuts. I added some red sugar sprinkles on top of some of the meringue cookies before baking. Simple ingredients which creates a unique treat! Enjoy!


Angel Kisses

4 egg whites, stiffly beaten--(I used my hand mixer)

Then slowly & gradually add while mixing:

1 cup sugar

1 tsp vinegar

1 tsp. vanilla

dash of salt

--Continue to beat mixture until stiff.--Spoon onto cookie sheet (either lightly greased or butter covered parchment paper--they'll stick otherwise). I put a little sugar sprinkles inside the batter and on top of the meringues before baking. These don't expand during baking. Bake at 250 degrees for 50 minutes and then turn the oven off and leave the meringue kisses in the oven. Cool overnight inside the oven--don't open the door!

Friday, February 6, 2009

Lasagna Roll-Ups

My friend, Kristin, was thoughtful enough to let me borrow her Camp Lejeune Officer's Wives Club Cookbook recently. Which for me is like finding a goldmine of recipes!!! I've been thrilled to go through this book and have made several recipes already......which I hope to post in the next few days. She recommended this roll-up recipe which sounded delicious! I made this last night and it was easy to put together. I had enough of the cheese mixture left over that I could have boiled 10 noodles. This recipe would be easy to adapt by adding chopped up cooked chicken, Italian sausage, zucchini, mushrooms etc.... I also sprinkled some shredded mozzarella cheese over the top of the pasta sauce before baking. We all enjoyed this recipe and will definitely add this to our "make again" file!!!


Lasagna Roll-Ups

9 lasagna noodles
1 (15 oz.) container ricotta cheese
1 (10 oz.) package frozen chopped spinach (thawed well & drained)
1 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
1 egg (slightly beaten)
1 jar Tomato & Basil Pasta Sauce (I used 1 jar of Four Cheese Bertolli)

Cook lasagna as package directs; drain. Preheat oven to 350 degrees. In medium bowl, combine ricotta, spinach, mozzarella, Parmesan and egg. Spread about 1/3 cup cheese mixture on each lasagna noodle; roll up. Pour 1/3 cup pasta sauce into bottom of 13 x 9 baking dish. Arrange lasagna rolls seamside down in dish. Top with remaining sauce. Cover with aluminum foil. Bake for 35 minutes or until hot.

Sunday, February 1, 2009

Slow Cooker Chili

Here is one of my favorite crockpot chili recipes. I've changed the recipe around alot depending on what I have in the pantry or how spicy I want it. I've also skipped the crockpot and made it in a large stew pot.....just simmering it for an hour before dinnertime. If you try the crockpot version, it makes the house smell yummy when you come home in the evening. It tastes great with frito chips, shredded cheese, chopped onions, sour cream etc. Perfect for those cold nights or football games on the weekend!! Hope you enjoy it!


Slow Cooker Chili

2 lbs. ground beef
1 large onion, chopped
1 green pepper, chopped
3 garlic cloves crushed or 1 1/2 tsp. minced garlic
2 Tablespoons chili powder
1 tsp. salt
2 tsp. ground cumin (or more if desired)
2 tsp. dried oregano leaves
3 cans (14.5oz.) diced tomatoes, undrained
1 can (15oz.) light red kidney beans, rinsed & drained (optional)
2 Tablespoons cornstarch
1/4 cup water

Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except cornstarch and water in a 3-4 quart slow cooker. Cover & cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes until slightly thickened. Makes 8 servings.

Friday, January 30, 2009

Crockpot Chocolate Delight

I've made this recipe several times for guests and it is always delicious!! This recipe simply cooks itself while you prepare dinner. Super yummy served warm with a dollop of Cool Whip or a scoop of vanilla ice cream. Enjoy!

Crockpot Chocolate Delight

1 pkg. chocolate cake mix
8 oz. sour cream (not fat free)
1 pkg. instant chocolate pudding mix
1 cup chocolate chips
3/4 cup oil
4 eggs
1 cup water

Spray crockpot with cooking spray. Mix all ingredients by hand and pour into crockpot. Cook on Low 6-8 hours or High for 3-4 hours. Serve warm with ice cream or whipped cream.

Thursday, January 29, 2009

Spaghetti Pie

Spaghetti Pie

1 ½ Lbs. Spaghetti, cooked and drained (save ½ c. of water for later)
½ C. Butter (stick), melted
½ C. Parmesan Cheese mix together with 3 eggs (beaten)
1 – 24oz. Carton Cottage Cheese
2 - Jars Spaghetti Sauce
6 C. Mozzarella Cheese
Salt & Pepper to taste

Mix spaghetti, butter and parmesan cheese/egg mixture.
Put that in 2 greased 9” x 13” pans.
Pour about ¼ cups pasta water over top of each so that it does not dry out.
Put ½ carton cottage cheese on top of both pans.
Put a jar of spaghetti sauce on top of each.
Put 3 cups of mozzarella cheese on top of each.
Bake uncovered at 350 degrees for 30 – 45 minutes if thawed or 1 hour if frozen. Pans can be covered with plastic and foil to freeze.
Makes 2 – 9” x 13’ casseroles. (Recipe can easily be halved to make only 1 casserole.)

Wednesday, January 28, 2009

Knorr Spinach Dip

Knorr Spinach Dip
(recipe from Knorr Vegetable soup package)


1 package (10 oz.) baby spinach, chopped or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

1 container (16 oz.) sour cream

1 cup Mayonnaise

1 package KnorrĂ‚® Vegetable dry soup mix

1 can (8 oz.) water chestnuts, drained and chopped (optional)

3-6 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers (cut up veggies or chips).

Tuesday, January 27, 2009

Mexican Dip recipes

Thinking of the upcoming Super Bowl I put together my favorite collection of Mexican dips. These have always been favorites at any get together!!!

Mexican Chip Dip

3 Cans Jalapeno Flavor bean dip (or plain bean dip)
16 oz. Sour cream
1 C. mayo
1 pkg. dry taco mix
1 sm. can chopped black olives, drained
1 C. chopped green onions
Finely shredded cheddar cheese (as much as desired)
Chopped tomatoes

This is a layered dip:

1st layer ~~
3 cans jalapeno flavor bean dip(or plain bean dip)
** spread evenly on bottom of serving platter

2nd layer ~~
16 oz. Sour cream
1 C. mayo
1 pkg. dry taco mix
*** Mix these together and pour over 1st layer

3rd layer ~~
Chopped black olives

4th layer ~~
1 C. Chopped green onions

5th layer ~~
Finely shredded cheddar cheese

6th layer ~~
Chopped tomatoes

Chili's Chili Queso
Top Secret Recipes Chili's® Chili Queso by Todd Wilbur

3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika

In a small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook the meat until it's brown, then set it aside. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the ground beef and remaining ingredients. Heat while stirring often until mixture is hot and ingredients are well combined, then cover saucepan and remove it from the heat. Serve with chips for dipping.

Seven Layer Dip

Yields: 13 servings
"This is a great party dip because it's best served at room temperature. You can set it out on the table early and finish cooking the rest of your meal. The addition of hamburger meat, guacamole & salsa make this a flavorful dip!!!"

1 1/2 pounds ground beef
1 (16 ounce) can refried beans
4 cups shredded Cheddar-Monterey Jack cheese blend
1 (8 ounce) container sour cream
1 cup guacamole
1 cup salsa
1 (6 ounce) can black olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions

1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
3. You can serve this dish immediately with chips, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

Monday, January 26, 2009

Hearty Bacon & Potato Chowder

I LOVE to make soup....especially on cold winter days. I have many versions of potato soup that I rotate but this one is close to the top. It is very easy to put together and tastes great. Whenever I serve it for family or friends, I typically make my awesome grilled cheese sandwiches also. Enjoy!!!


Hearty Bacon & Potato Chowder

8 slices bacon, cut up
1 cup chopped onion
1 cup chopped celery
2 medium potatoes, peeled & diced
1 cup chicken broth (sometimes I add 1 whole can)
1 can cream of mushroom soup
1/2 cup sour cream
1 1/2 cup milk
1/4 cup chopped parsley (I just used a little dried parsley)
salt & pepper to taste

In large soup pot, cook bacon, onion & celery until bacon is lightly browned & vegetables are tender. Pour off drippings. Add potatoes, broth, salt & pepper. Cover; simmer 12-15 minutes or until potatoes are done. Stir in cr. of mushroom soup, sour cream, milk & parsley. Heat thoroughly. Makes 6 servings.

Sunday, January 25, 2009

Hot Wing Dip

Since the Super Bowl is exactly one week away it's got me thinking about my favorite football party appetizers. This is recipe that I've had for several years. It is definitely not for kiddos (unless you lighten up the hot sauce). It is a fun change from your typical party dip and you can control the hotness!! Enjoy!



2 Cups of cooked shredded chicken breast (can use up to 4 cups)
2 - 8 oz. packages of softened cream cheese
2 - 5 oz. bottles Franks red Hot Sauce (but you can use less if you don't like super hot)
1 - 8 oz. bottle bleu cheese salad dressing (such as Marzetti's or Maries)
1 cup shredded cheddar cheese

Mix all but cheddar cheese together and place in baking dish (13 x 9) Sprinkle cheddar cheese on top. Bake 30 minutes @ 350. Let it cool a few minutes before you serve. Stir and serve with Tostitos, crackers, bread chunks or even celery.

Saturday, January 24, 2009

Orange Brownies

I love Paula Deen!!!! I've been reading her cookbooks, watching her on t.v. and making her recipes for years. I first made this Paula Deen recipe for my bible study class over a year ago. It is delicious!!! A great change from your typical brownie or dessert!! It is definitely best saved for special occasions or to impress others. Enjoy!


Orange Brownies

Serves: about 20 to 24 brownies

1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup (2 sticks) butter, softened
4 eggs
2 teaspoons pure orange extract
1 teaspoon grated orange zest
1 recipe Orange Cream Cheese Frosting, recipe follows
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Orange Brownies:
Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
4 tablespoons softened butter
1 (1-pound) box confectioners' sugar
2 tablespoons orange zest
2 tablespoons orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.
Yield: enough frosting for 1 batch of brownies Prep Time: 10 minutes

Friday, January 23, 2009

Mother's Daily Work

"We must pray without ceasing, in every occurrence and employment of our lives - that prayer which is rather a habit of lifting up the heart to God as in a constant communication with Him. The first end I propose in our daily work is to do the will of God; secondly, to do it in the manner he wills it; and thirdly to do it because it is his will."
- Saint Elizabeth Ann Seton

Cube Steak in Wine Sauce

I've made this recipe several times and it is great! Very easy to make and the whole family enjoys it. I usually buy one package of cube steak but you could also buy 4 regular steaks and pound them out. The flavor is good but I like to add a little soy sauce on my serving. We serve it on cooked white rice. I would highly recommend trying this recipe!


4 cube steaks
2 Tbsp flour (I used more flour)
1/2 tsp each oregano, garlic and salt
2 Tbsp oil
1 1/4 C water
1/3 C cheap red wine
1 package brown gravy
1 small can sliced mushrooms, drained (or add an 8 0z. pkg. of fresh sliced mushrooms)
1 green pepper, seeded and cut into 1 inch pieces
I also like to add 1/2 onion, diced

Mix flour and spices and use to coat cube steaks. Brown steaks in oil over medium heat and add in remaining ingredients and simmer 30 minutes over low heat. Serve over cooked rice.

Thursday, January 22, 2009

Hamburger Stroganoff

I recently checked out the "Old Capital Cookbook" from the local library. As many of you know I love collecting recipes and looking through old family cookbooks. This book was put together by the Monterey History and Art Association in 1989. I found a good family approved recipe that we tried for the first time last night. I adjusted the recipe to my preferences and I think I improved the original! This recipe will be added to our "make again" file. Enjoy!!!


Hamburger Stroganoff

1 lb. ground beef
vegetable oil ( I used a little olive oil)
1/2 cup chopped onion
1 (4oz.) can sliced mushrooms ( I used 8 oz. fresh sliced mushrooms)
1 cup sour cream (I used fat-free)
1 (10 3/4 oz.) can cream of mushroom soup
1/4 tsp. paprika
Salt & Pepper to taste
Chopped parsley

Saute beef in oil in large saucepan. Add onions & mushrooms to pan. Add seasonings and simmer 10 minutes. Add soup and continue simmering. Stir in sour cream and heat, but do not boil. Sprinkle with parsley (optional) and serve over cooked rice or cooked egg noodles.

Wednesday, January 21, 2009

Monterey Chicken

Monterey Chicken
Serves: 4
WWP: 6

4 (5 oz.) Boneless Skinless Chicken Breasts
1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese*
1 (14 oz.) Can Diced Tomatoes with Green Chilies, drained
Sliced Green Onions

Preheat oven to 400 degrees.Pound out the chicken breasts to flatten.
Season each with a little pepper.Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink.Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits.Place into the oven and bake until the cheese has melted (about 5 minutes).

Per Serving: 263 Calories; 8g Fat (29.0% calories from fat); 39g Protein; 6g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 840mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Other Carbohydrates.

Baked Lemon Spaghetti

This is a great alternative to regular spaghetti. I usually make this in the summertime and serve it with grilled chicken breasts.It is great on it's own with a large salad. Enjoy!!!


Baked Lemon Spaghetti

1 (8 ounce) package spaghetti
1/3 cup unsalted butter
1 (8 ounce) carton sour cream
1 teaspoon finely grated lemon peel
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
ground black pepper
Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased (sprayed with Pam) 1.5 quart casserole dish. Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well.Bake in a preheated 400 degree oven for 15 to 20 minutes, or until heated through. Remove from oven, and add grated parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately. (Don't bake too long or you won't have any sauce left)